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Laura Tincher


FCS3-565

Get Pumped Up for Potassium!

5/3/2013 (new)
Authors: Ingrid Adams, Laura Tincher

Studies show the risk of stroke was lower in men who consumed 4.3 grams of potassium a day compared with men who consumed 2.4 grams of potassium a day. Learning about potassium and foods that are good sources could go a long way to improving your health.

Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 431 kb
Pages: 4



FCS3-566

The Health Benefits of Cruciferous Vegetables

5/3/2013 (new)
Authors: Ingrid Adams, Laura Tincher

Cruciferous vegetables are good sources of vitamins C, E, and K; folate; minerals; and fiber. They contain several forms of vitamin A called beta-carotene, lutein, and zeaxanthin. They are also rich in antioxidants that protect the body from damage by compounds called free radicals.

Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 806 kb
Pages: 3



FCS3-567

The Health Benefits of Dark Green Leafy Vegetables

5/3/2013 (new)
Authors: Ingrid Adams, Laura Tincher

Dark green leafy vegetables are an excellent source of fiber, folate, and carotenoids. These vegetables also contain vitamins C and K and the minerals iron and calcium.

Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: Food and Nutrition (FCS3 series)
Tags: food and nutrition
Size: 644 kb
Pages: 3



FCS3-568

The Health Benefits of Tomatoes and Tomato Products

5/3/2013 (new)
Authors: Ingrid Adams, Laura Tincher

Tomatoes contain vitamins A, C, and K. Tomatoes are also a good source of niacin, chromium, and potassium. Vitamin C protects the body from free radicals which destroy the healthy cells in the body. Niacin helps to lower triglyceride, a fat present in our blood.

Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 533 kb
Pages: 3



FCS3-569

The Health Benefits of Dark Yellow/Orange Vegetables

5/3/2013 (new)
Authors: Ingrid Adams, Laura Tincher

Dark yellow/orange vegetables are good sources of beta carotene, a carotenoid and antioxidant that protects against free-radical damage.

Departments: Family and Consumer Sciences, HES Nutrition and Food Science
Series: Food and Nutrition (FCS3 series)
Tags:
Size: 724 kb
Pages: 3